1 pound penne pasta
2 teaspoons olive oil
½ cup diced onion
1 cup marinated artichoke hearts, medium dice
1 cup roasted tomato, cut into strips (sun-dried tomatoes may be substituted)
¾ cup (6 oz.) low sodium chicken or vegetable stock (broth may be substituted)
1 cup frozen peas
½ cup crème fraiche (sour cream may be substituted)
½ to ¾ cup Parmigiano Reggiano, shredded (this is the best parmesan cheese that is only available in select stores and other kinds of parmesan may be substituted
3 cups loosely packed arugula (spinach may be substituted)
Cracked black pepper to taste
Cook pasta per box instructions.
While pasta is cooking, heat oil in a sauté pan and add onion when hot.
Cook for about 2 minutes, and add artichoke and tomato.
Cook for about 3 minutes and add stock.
Cook for about 3-4 more minutes, reducing liquid by half.
Add peas and cook for another minute or two.
Mix in crème fraiche and ½ cup Parmigiano Reggiano and stir for about 2 minutes.
Season with pepper (The cheese is slightly salty tasting, so salt shouldn't be needed).
Remove from heat and add arugula, stirring until wilted (about 2 minutes).
Combine mixture with drained cooked pasta and serve topped with remaining Parmigiano Reggiano.
May be served warm or chilled and served as a pasta salad. Serves 4
Presented by: Chef Andre Nowading, Kroger and Murray's Cheese